The best Belgian beers

Brews take their cues from the monks

Trappist ales are made by monks to fund charitable work. Once produced in their abbeys, modern demands mean modern breweries.

Monks still have the final word, says Dan Frengs, California regional rep for Chimay, the most-popular name in Trappist brews. Only seven monasteries carry the official Trappist seal and many other Belgian beers take their cues from the monks.

“Belgium has a beer culture the way the French have wine culture,” says Tom Nickel, co-founder of the annual 12 Hour Belgian Beer Party in Carlsbad, Calif.

The wine comparison isn’t much of a stretch; Belgian beers often contain fruit flavors and its brewing process is similar to Champagne production. Yeast and sugar are added at bottling, prompting the beer to re-ferment and develop natural carbonation. Like its vinous cousin, this also allows the beer to age in the bottle.

However, where wine drinkers might count on Robert Parker for advice, beer enthusiasts largely rely on each other. Online databases Ratebeer.com and Beeradvocate.com give top honors to Westvleteren 12°, made by 30 monks at the Abbey of St. Sixtus.

Want to try it? Book a flight to Brussels, then travel 90 miles west to Westvleteren; these monks don’t ship their beer anywhere, for anyone.